GINGER SNAPS

Ingredients

• I cup molasses
• 3 cups flour
• y2 cup butter or shortening
• 1 teaspoon soda
• 1 teaspoon salt
• 2 teaspoons ginger

Method

1. 1

   Heat the molasses and shortening.

2. 2

   Mix and sift the dry ingredients and add to first mixture.

3. 3

   Thoroughly chill, toss on lightly floured board, and roll out very thin.

4. 4

   Cut as desired.

5. 5

   The bowl containing the remaining dough must be kept in a cool place or it will be necessary to add more flour.

Nutrition per serving

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 54. The excerpt below is the record exactly as published.

^ teaspoon salt y^. tablespoon sugar }i teaspoon pepper y^. tablespoon flour i egg-yolk y& tablespoon mustard ^ tablespoon butter Heat the vinegar. Sift the dry ingredients thoroughly, add to the slightly beaten egg-yolk, and beat together well. Pour the boiling vinegar gradually upon the mixture, stirring constantly. Put in the upper part of the double boiler and cook over hot water until it thickens, stirring all the time. Add the butter and remove from the fire. Serve when cold, with or without the addition of cream, which may be whipped. This kind of dressing may also be bought on the market. When made at home, the beaten whites of eggs or cream, plain or whipped, are often added before serving. SOUR-CREAM SALAD DRESSING I teaspoon salt i tablespoon lemon-juice I teaspoon sugar 2 tablespoons vinegar y% teaspoon cayenne i cup sour cream This makes an excellent dressing for vegetable salads. Place the salt, sugar, and pepper together in a bowl, mix well and add the lemon-juice, then the vinegar. When the mixture is perfectly smooth, put in the cream, stir well and set on the ice until needed. DRESSING FOR MEAT SALADS Tartar sauce and Hollandaise sauce can be used with meat salads very nicely, if desired. COOKIES AND SMALL CAKES PLAIN COOKIES Ys cup butter or shortening 2 cups flour y2 cup sugar }i teaspoon salt 1 tgg Yz cup milk 2 teaspoons baking-powder ^ teaspoon vanilla Cream together thoroughly the butter or shortening and the sugar. Add the slightly beaten egg. Mix and sift the dry ingredients and add alternately \vith the milk to the first mixture. Add flavoring. Toss on lightly floured board, roll thin, cut and place on a greased baking-sheet. Bake in a moderate oven (350° F.) twelve to fifteen minutes. LEMON WAFERS 1 cup butter or shortening 3 eggs 2 cups sugar 3 tablespoons lemon-juice Flour Cream the butter or shortening, add the sugar and well-beaten eggs, and lemon-juice. Stir in flour enough to make as soft a dough as can be rolled. Roll very thin and shape \^'ith a cutter. Bake at 380° F. for 10 min. This recipe may be used for vanilla, chocolate, or orange wafers. CARAWAY COOKIES Yz cup butter or shortening 2 teaspoons baking-powder I cup sugar ^ teaspoon salt 1 egg Y\ cup milk 2 cups flour 13^ tablespoons caraway seeds Cream the butter or shortening with the sugar; add beaten egg. Mix and sift the flour, baking-powder, and salt, and add alter- nately with the milk to the first mixture. Add caraway seeds. 126 NEW DELINEATOR RECIPES 127 Toss on lightly floured board. Roll out about one-half inch thick and cut in fancy shapes. Place on greased baking-sheet and bake in moderate oven (380-390° F.) twelve to fifteen minutes. "FROZEN" COOKIES 2 cups melted shortening i teaspoon cinnamon I cup white sugar 4 cups flour I cup brown sugar i teaspoon soda 3 eggs Brazil nuts, filberis or almonds I teaspoon salt Mix ingredients in the order given, sifting all the dry ingredients together before adding. Mold in long rolls or pack in a deep pan Hke a bread-pan and roll in clean cloth. Let stand in a cold place until hard. Slice thin, and bake in a moderate oven (380- 390° F.) until a golden brown. A roll may be kept indefinitely in a cold place. These cookies are excellent to keep on hand, especially when the dough can be kept out-of-doors in cold weather. In case of an emergency they are easily brought in and quickly baked. Nuts in these cookies are very attractive when put in whole. FILLED COOKIES I cup sugar 33^ cups flour Yz cup shortening 3 teaspoons baking-powder I egg Vz teaspoon salt Yi cup milk I teaspoon vanilla Mix ingredients in order given, sifting the flour with the baking- powder and salt before adding it. Roll thin, cut, and put in greased pans. Place a teaspoon of filling on each, not allowing it to spread to the edge, place another cookie on top, press down the edges, and bake in shallow pans in a moderate oven (380-390° F.). For the filling, take: 'o> Yi cup sugar i cup chopped raisins I tablespoon flour ^ cup water Mix sugar and flour together, add to the other ingredients, and cook until thick, stirring constantly. Dates, figs, prunes, apricots, or any marmalade may be used instead of raisins. 128 NEW DELINEATOR RECIPES BROWN-SUGAR COOKIES 2 cups bro-^iVTi sugar i tablespoon vanilla 1 cup melted shortening i teaspoon soda 3 eggs Flour to mix stiff yi cup milk Mix ingredients in order given. Add just enough flour to roll. Cut into shapes as desired. Sprinkle with brown sugar, and bake in a moderate oven (380° F.). CHOCOLATE DROP COOKIES 2 squares chocolate i egg % cup butter or shortening 2 cups flour 1 cup brown sugar ^ cup sweet milk ^ teaspoon soda Melt the chocolate and add to the melted shortening. Add sugar, egg, milk, and soda and flour sifted together. Batter should be stiff enough to drop from the spoon. Drop by spoonfuls on greased pans, and bake in a moderate oven (350-375^ F.). Frost, if desired. BROWNIES 2 squares chocolate ^ teaspoon salt ji cup fat y2 cup floui I cup white sugar ^ cup nuts I egg Melt chocolate and add it to the melted fat. Add sugar, egg, salt and flour. Mix in chopped nuts, pour in greased baking-pans, and bake at 360° F. about twenty-five minutes. They will look half baked, but mark off in squares or strips when you take them from the oven, and they will harden as they cool. Remove from the pans when cool. Serve with afternoon tea. These cookies resemble fudge in taste and appearance. GINGER SNAPS I cup molasses 3 cups flour y2 cup butter or shortening i teaspoon soda I teaspoon salt 2 teaspoons ginger

Cook this with the app: pantry check, scaling, and the assistant.